10 cream soup with a delicate creamy taste

Many people confuse the soup and soup. However, between them there is a significant difference. Soup made with water or broth. And for making cream soup using bechamel sauce, milk or cream. It is through these components of vegetables, mushrooms, pumpkin and even walnut soups are incredibly tender and tasty.

1. Mushroom cream soup with béchamel sauce

Ingredients

• 250 g mushrooms;
• 480 ml of hot water;
• 3 chicken bouillon cubes;
• 1 small onion;
• 3 tablespoons butter;
• 4 tablespoons flour;
• 700 ml of milk;
• salt - to taste;
• ground black pepper - to taste;
• a few sprigs of parsley.

preparation

Slice mushrooms thin slices. Put them in a saucepan, add water, bouillon cubes and chopped onion and bring to boil. Reduce heat, cover and simmer for 20 more minutes.

In another pan or skillet melt the butter over medium heat. Add the flour and mix. Pour a thin stream of milk and, stirring constantly, bring the sauce to thicken.

Put the bechamel sauce to the mushrooms, stir and season with salt and pepper. Then pyuriruyte soup blender. Before serving, garnish with chopped parsley.

2. Cream of cauliflower

Ingredients

• 1 large head cauliflower;
• 1½ tablespoons butter;
• 1 tablespoon olive oil;
• 1 potato;
• 1 onion;
• 1.2 liters of chicken or vegetable broth;
• 400 ml of milk;
• salt - to taste;
• 100 ml whipping cream;
• a little ground black pepper;
• few feathers green onions.

preparation

Cut the cauliflower into florets by removing the stalks. Heat the oil in a skillet and place to cabbage, potato cubes and chopped onions. Roasted vegetables at low heat for 10 minutes, stirring occasionally.

pour bouillon and bring to boil. Add the milk and salt and cook without a lid for 10-15 minutes more, until the vegetables soften. Pour the cream, stir and pyuriruyte blender until smooth.

Before serving, sprinkle the soup with pepper and chopped green onions.

3. Cream soup with broccoli and blue cheese

Ingredients

• 1 tablespoon butter;
• 2 onions;
• 1 clove of garlic;
• 1 head broccoli;
• 750 ml of milk;
• 250 ml cream average fat content;
• 100 g of a blue cheese;
• salt - to taste;
• ground black pepper - to taste.

preparation

In a saucepan or skillet, melt the butter and fry the chopped onions on it for 5-7 minutes until it softens. Put the chopped garlic and cook another minute. Add to the vegetables chopped broccoli florets and milk, reduce heat and simmer for 30 minutes.

Pour in the cream, add the finely sliced ​​cheese and season with spices. Cook another 10 minutes. Then pyuriruyte soup in a blender.

4. Cream soup with prawns

Ingredients

• 3 tablespoons butter;
• 2 carrots;
• 1 celery;
• 1 potato;
• 900 g of uncleaned shrimp;
• 480 ml fish or chicken broth;
• 480 ml non-fat cream;
• ½ tablespoon of dried thyme;
• salt - to taste;
• ground black pepper - to taste;
• a few sprigs of parsley.

preparation

In a skillet or saucepan, melt butter over medium heat. Put the chopped vegetables and shells shrimp and fry a few minutes.

Add broth, cream, thyme and shrimp meat. Leave about a quarter of the shrimp for later. Bring to a boil, reduce heat and simmer for 20 more minutes.

Pyuriruyte soup blender until smooth. Add salt, pepper and remaining shrimp and boil for 3 minutes. Before serving, garnish the soup with chopped parsley.

5. Tomato cream soup

Ingredients

• 3 tablespoons butter;
• 1 medium onion;
• 1.3 kg of fresh tomatoes;
• 2 tablespoons tomato paste;
• 1 tablespoon sugar;
• salt - to taste;
• 1 teaspoon of dried basil;
• ½ teaspoon of dried thyme;
• ¼ teaspoon ground black pepper;
• 3 tablespoons flour
• 900 mL chicken broth;
• 250 ml whipping cream;
• a few sprigs of fresh basil.

preparation

In a skillet over medium heat, melt the butter and fry the chopped onion on it. Peel the tomatoes, remove the seeds and cut into small cubes. Add to the onions tomatoes, tomato paste and all the spices. Simmer over a low heat for 10 minutes, stirring occasionally.

Mix the flour and ⅕ of the broth and pour the vegetables. Add the remaining broth. Bring to a boil and simmer for a few more minutes until thick. Reduce heat, cover and cook for about 30 more minutes, until the tomatoes are not fully soften.

Remove from heat, pour in the cream and mix well. Before serving, garnish with basil leaves.

6. Cream soup with spinach

Ingredients

• 2 tablespoons butter;
• 1 medium onion;
• 3 potatoes;
• 350 mL chicken broth;
• 350 ml of water;
• 2 chicken bouillon cubes;
• 400 g of spinach;
• 240 ml of milk;
• 240 ml non-fat cream;
• salt - to taste;
• ground black pepper - to taste;
• 180 g sour cream;
• few feathers green onions.

preparation

In a skillet over medium heat, melt the butter and fry the chopped onion a few minutes. Add diced potatoes, soup, bouillon cubes and water and bring to boil.

Reduce heat, cover and cook for about 20 more minutes to availability of potatoes. Put the spinach in a saucepan and simmer for 3-4 minutes, until it becomes soft.

Then by parts pyuriruyte soup in a blender. Once again, pour it into a saucepan, add the milk, cream and spices. Simmer the soup over low heat until until it starts to boil not. Remove from heat, add the sour cream and mix well. Before serving, garnish with green onion soup.

7. Cream soup with mushrooms and potatoes

Ingredients

• 4 potatoes;
• 2 tablespoons of vegetable oil;
• 300 g mushrooms;
• 2 onions;
• 500 ml cream average fat content;
• salt - to taste;
• ground black pepper - to taste.

preparation

Boil the potatoes. Heat the oil in a frying pan and roasted chopped onions within a few minutes. Then add finely chopped mushrooms and cook a few more minutes, stirring occasionally.

Drain the potatoes boiled with water, but do not mix. Put in a pan with potatoes onions and mushrooms, add the cream and spices. Pyuriruyte soup blender. If it seems too thick, add a little water, which boiled potatoes.

8. Pumpkin cream soup

Ingredients

• 100 g butter;
• ¼ teaspoon ground nutmeg;
• ¼ teaspoon ground black pepper;
• 1 kg of gourd;
• 700 ml of water;
• 400 ml of milk;
• 1 tablespoon flour
• salt - to taste;
• 1 tablespoon low-fat cream;
• a few sprigs of parsley.

preparation

Melt half the butter in a skillet over medium heat. Add spices and diced pumpkin and cook 10 minutes, stirring occasionally. Pour in water, bring to the boil and cook until pumpkin softens. Pour the contents of the sauté pan into a blender, add half of the milk and pyuriruyte until smooth.

In a saucepan clean lay out the remaining oil. Melt it and add flour. Stir, pour into a saucepan pyurirovannuyu mixture and remaining milk. Bring to a boil and cook for a few more minutes on low heat. Spice salt. Before serving, garnish the soup with cream and parsley.

9. Cream soup with celery

Ingredients

• 100 g butter;
• 350 g of celery;
• 1 small onion;
• 1 potato;
• salt - to taste;
• 1 L of chicken broth;
• ¼ teaspoon ground nutmeg;
• 100 ml whipping cream;
• a few sprigs of parsley.

preparation

Melt butter in a skillet over medium heat. Put the chopped vegetables, salt, cover with a lid and cook for about 15 minutes, stirring frequently.

Pour the stock and bring to a boil. Reduce heat, cover and simmer for 30 more minutes. Add nutmeg and remove from heat.

Pyuriruyte soup blender and pour through a sieve into another container. Add the cream and stir well. Decorate the ready soup with parsley.

10. Cream soup with walnuts and béchamel sauce

Ingredients

• 700 mL chicken broth;
• 130 g of walnut;
• 1 small onion;
• ¼ celery;
• ⅛ teaspoon ground nutmeg;
• 2 tablespoons butter;
• 2 tablespoons flour;
• 120 ml of milk;
• 240 ml cream average fat content;
• salt - to taste;
• a few sprigs of parsley.

preparation

In a saucepan, pour the broth, add chopped nuts, Onions, celery and nutmeg. Bring to a boil, reduce heat, cover and simmer for 30 more minutes. Pyuriruyte mixture in a blender and strain through a sieve.

In a skillet, heat the oil, add the flour and mix. A thin stream, stirring constantly, pour in the milk. Bring to a boil and cook for another minute, until the sauce thickens.

Add the nut mixture, cream and salt and stir and cook for a couple of minutes. Before serving, garnish the soup with parsley.

see also

• How to prepare French onion soup →
• How to cook pea soup: 5 interesting recipes →
• 3 simple cheese soup for everyone →